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Sashimi sushi knife with white steel sakimaru blade and dark ebony handle
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  • Sashimi sushi knife with white steel sakimaru blade and dark ebony handle
  • Sashimi sushi knife showing white steel blade profile with wooden saya and red seal
  • Sashimi sushi knife with white steel long blade and dark ebony handle, angled view
  • Sashimi sushi knife with white steel sakimaru tip and wooden saya, long blade close-up
  • Sashimi sushi knife with long pointed white steel blade and dark handle on wood
  • Sashimi sushi knife handle close-up with dark wood grip and wooden saya
  • Sashimi sushi knives with contrasting handles, showing white steel blades and edges
  • Sashimi sushi knife with white steel blade and dark handle, inside wooden saya
  • Sashimi sushi knife with white steel sakimaru blade and dark ebony handle
  • Sashimi sushi knife showing white steel blade profile with wooden saya and red seal
  • Sashimi sushi knife with white steel long blade and dark ebony handle, angled view
  • Sashimi sushi knife with white steel sakimaru tip and wooden saya, long blade close-up
  • Sashimi sushi knife with long pointed white steel blade and dark handle on wood
  • Sashimi sushi knife handle close-up with dark wood grip and wooden saya
  • Sashimi sushi knives with contrasting handles, showing white steel blades and edges
  • Sashimi sushi knife with white steel blade and dark handle, inside wooden saya
Yoshihiro Masashi Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Ebony Handle

Yoshihiro Masashi Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife Ebony Handle

SKU:
MKHKST270EHMS
$449.99
$449.99
Blade Length

High-Carbon Care

This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.

62-63 HRC
No
Free Magnolia Saya Cover Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Sakimaru Takobiki (Sashimi Knife)
Primary Use
Sashimi / Raw fish slicing
Blade Metal
White Steel #2
Grade
Hongasumi
Construction
Clad (San Mai)
Blade Hardness
62-63 HRC
Blade Edge Type
Single Bevel
Blade Finish
Plain
Stain Resistant
No

Handle

Handle Material
Ebony
Handle Shape
Octagonal
Bolster Material
Water Buffalo Horn (Color Varies)
Tang Type
Partial Tang
Product Details

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by master artisans, delivering high-quality performance and craftsmanship. Made from White Steel #2 with a Rockwell hardness of 62 to 63, these knives are forged with iron to create stunning mist patterns. Each blade undergoes refined forging and polishing, with meticulous attention to detail.

Yoshihiro Hongasumi knives come with a traditional Japanese handcrafted ebony handle, affixed with a water buffalo horn bolster, and include a wooden saya sheath. The saya is brush-coated with non-toxic lacquer, providing resistance to odors, stains, and chips.

The Takobiki is a long slicing knife designed to create paper-thin slices of fish for sashimi. Its blunt tip is ideal for cutting octopus tentacles, while its longer and thinner blade allows for long, uninterrupted strokes that preserve the freshness and integrity of ingredients.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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